Cappuccino Creme Brûlée

Cappuccino Creme Brûlée

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Elaine Douglas


Creme Brûlée and Creme Caramel have always been my favourite desserts. When I found this recipe for Cappuccino Creme Brûlée I was delighted. My favourite dessert in my favourite flavour. Delicious.


☆☆☆☆☆ 0 votes

20 Min
50 Min


  • 1 can(s)
    (385 ml) can undiluted evaporated milk
  • 1 c
    (250 ml) coffee
  • 2/3 c
    150 ml granulated sugar
  • 1 tsp
    (5 ml) vanilla
  • 1/4 tsp
    (1 ml) salt
  • 4
  • 1/4 c
    (50 ml) lightly packed brown sugar

How to Make Cappuccino Creme Brûlée


  1. Combine evaporated milk and coffee in a saucepan. Heat just until small bubbles form around the edge of the pan.
  2. Add granulated sugar, vanilla, and salt, stirring until sugar is dissolved.
  3. Beat eggs well in large bowl. Gradually stir hot milk mixture into eggs.
  4. Pour into 6 inch-4 cup soufflé dish. Place dish in a pan of hot water about 1" (3 cm) up dish. Bake at 300 degrees F. (150 C) for 50 - 60 minutes or until centre is set and knife inserted in centre comes out clean. Chill until cooled.
    ALTERNATIVELY pour into 6-6oz custard cups and bake 30-35 minutes.
  5. Just before serving, sprinkle brown sugar over custard. Place as close as possible under preheated broiler, and broil until sugar is melted and browned..

Printable Recipe Card

About Cappuccino Creme Brûlée

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: French
Other Tag: Heirloom

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